Cultured French Butter is so worth the effort and less expensive than a trip to Beverly Hills to visit the iconic thecheesestoreofbeverlyhills for their famous French butter selection (which I keep seeing everywhere!) My brother says their sandwiches are to-die-for! I can’t wait to check them out Thanks to catalin.amarandei who taught me how!! Ingredients : 4 pints heavy cream 6 Tbsp whole milk yogurt Flaky Maldon Sea Salt Directions: 1. Mix the cream and yogurt until fully combined in a large bowl. Cover with a pot lid (not airtight) and let sit at room temperature for 60 hours, away from direct sunlight, until thickened and lightly tangy. ** I know, it sounds crazy to leave milk and cream out on the counter for days, but this is the process and it works! Trust! 2. Transfer to a stand mixer (churn in batches if needed). Whip on medium-high. It will first become whipped cream—keep going. At this stage, you may need to drape a tea towel around mixing bowl so it doesn’t spray out...